From jeroen.hazebroek@wanadoo.nl Tue Dec 12 12:50:55 2000 Date: Sun, 10 Dec 2000 15:35:02 +0100 From: Jeroen Hazebroek Newsgroups: alt.food.barbecue Subject: Some international Grill recipes A few weeks ago someone asked for international recipes. I'll post 2 recipes, one Indonesian the other Italian, both with a personal twist. Groeten, Jeroen 1. Indonesian Saté from Harlingen Ingredients for two pounds of Saté: 1 pound of fat pork 1 pound of lean pork 50 wooden Saté sticks or bamboo skewers Marinade: 2 tablespoons of Ketjap (soy sauce) 2 tablespoons of Sunflower oil (or preferably cornflower oil) Salt & ground black pepper 1 finely chopped onion 2 minced cloves of garlick 2 teaspoons of ketoembar (or ground Coriander corns) 1 teaspoon of Djintan (or Cumin powder) 2 teaspoons of Laos powder (other names are Galangal or Lengkuas, a root from the ginger-family) A firm squeeze of lemon-juice Preparation: the meat should be diced in 2 cm (less than 1 inch) cubes. Mix the ingredients for the marinade with the cubes and marinate the meat for half a day, keeping the fat and lean pork pieces separate. Skewer 4 pieces of meat on every stick. Alternate the cubes of fat and lean pork on every stick Grill the Saté over medium to hot coals for about 10 minutes. Serve with white bread or cooked rice. Traditionally the Saté is served with Indonesian Peanut sauce , but I think the taste of well-made Saté is just fine without it. *************************************************************** 2. Charcoal grilled Saltimbocca al marsala Ingredients: 1 flattened veal steak 1/2 slice of raw Parma ham A few sage leaves 1/2 cup of Marsala (alternatively use a sweet white wine) Salt and ground black peppercorns 20 grammes of butter or sunflower oil 1 wooden Saté stick or bamboo skewer Preparation: Fold the veal steak with the Parma ham in the middle and skewer it on the Saté stick Warm the butter in a small frying pan and add the Marsala or white wine. Grill the steak until brown, and smoke it lightly by burning the sage leaves on the charcoal. Season the meat while it's on the grill. If the veal is browned, but not crispy, take it of the grill and fry it in the butter mixture for a maximum of 5 minutes until done. Preferably this dish is served with a tomato and feta cheese salad and a pasta with olive oil, cheese Parmesian and fresh basil leaves. (Html on http:/barbecue.selwerd.nl)